My introduction to the racetrack and its world of racing began in 1996, as I was asked by the National Museum of Racing and Hall of Fame at Saratoga Springs, New York, to conduct an ethnographic study of the “backstretch”. I received an Archie Green Fellowship in Occupational Folklore from the Folklife Center of the Library of Congress in 2012, which allowed me to expand my research beyond New York State to include racetracks and stables in Kentucky, Florida, and Louisiana. The entire project resulted in a traveling exhibition and a book published by the University Press of Mississippi, Stable Views: Stories and Voices from the Thoroughbred Racetrack (2015).

The thoroughbred racetrack serves as a centerpiece of a unique world of work, with specialized roles and tasks, specific language and vocabulary, rituals, and a shared knowledge and history among the people who make the race meets occur. Those who work at the racetrack in its various roles make up a distinctive occupational folk group.

For my research, I sought to interview individuals in as many different occupational roles as possible, and to especially seek out individuals who had long time family involvement in thoroughbred horseracing. I interviewed those who worked directly with the horses, especially those who were part of small stables of fewer than twenty horses. A trend towards the involvement of entire families in racetrack professions permeates the entire racing world. As an Archie Green Fellow, I encountered many instances of spouses, children, and other members of a worker’s extended family working within the backstretch or in allied occupations. Such is the case with farrier Ray Amato and his family:

“I’m just shy of 80 years old and I’m still working which is very odd in this business… After I learned and got on my own and got going and established pretty good in the industry, my dad taught my brother Tony Then I taught my brother Paddy. Then I taught my son, Ray, Jr. And I taught by nephew Chris. And they’re all doing good too. Good horseshoers… Only in the thoroughbred industry and they turned out to be good horseshoers.” 1

Busy tree growers Gene and Staci Molyneaux made time to share their knowledge with us during a wreath-making workshop at the Bundy Museum of Art and History in Binghamton on Friday, Dec. 7. Twenty participants filled the small space with limbs and trimmings and needles as the Molyneauxs guided them through the process. After clipping branches and grouping uniform sprigs into bunches, participants worked with Gene to use a special crimping machine to affix them to a wreath ring. Staci showed us how to make big, beautiful bows.

For tree growers, making wreaths is a clever way to maximize profit. Trees’ lower branches, which are usually removed before trees are sold, pile up and often go unused. Especially because growing trees requires a considerable time investment (each takes 7-10 years to mature), piles of unused branches suggest wasted resources.

Gene and Staci own Molyneaux Plantation and Tree Farm in rural Broome County, where they grow a variety of Christmas trees and blueberries. Gene’s father, Richard, or “Pa,” established the farm after returning home from fighting in World War 2. His first trees were planted in 1948. He later established the Broome County Christmas Tree Growers Association. Pa passed away in 2017 at the age of 97, but Gene and Staci have continued his legacy of conservation education.

While making their wreaths, workshop participants sampled traditional Christmas cookies. Their variety reflects Broome County’s diversity and longtime history as a destination for those immigrating to the United States.

Alfajores, prepared by Ana Luckert of The Peruvian Bakery, are Latin American sandwich cookies made with dulce de leche. Ana sells a variety of traditional Peruvian foods year-round at the the Broome County Regional Farmers Market.

Zázvorníky, prepared by Dan McLarney of Czech Pleeze, are unique Czecho-Slovak ginger cookies that must dry overnight before they are baked.

No upstate gathering is complete without an Italian cookie tray, of course! Ours was prepared by Di Rienzo Bros. Bakery, owned and operated by third-generation bakers Carmen and Anthony Di Rienzo.